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Messages - mugwort

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61
General Homebrew Discussion / Re: Blending. Again.
« on: May 31, 2014, 12:44:52 PM »
Or I could try the roeselare yeast... ;)

That's a delicious idea, all smileys aside.  Defridge & degas keg and pitch a fat starter.  Don't taste for 6 months.  Some amazing sours have come from last-ditch pitches.

62
General Homebrew Discussion / Re: Blending. Again.
« on: May 31, 2014, 12:40:13 PM »
I suggest blue food coloring, calling it Romulan Ale and selling it on eBay for two strips gold pressed latinum.

I'd buy that.

63
I have been expeimenting with hop stands and getting as much aroma as I ever got dry hopping. I have been cooling my wort to 160, tossing the hops in, and waiting half an hour before turning my chiller back on.

Same here.  In fact, after adopting that process it seems to me that additional hops via dry-hopping just change the aroma/flavor, but do not necessarily increase or intensify it.  Gives a dryer, less candy-like hop perception that I don't automatically find more tasty.  Sometimes I'd swear the hop character post-dry-hop is more muted than just prior.

Therefore my next IPA shall be a split batch.

64
Yeast and Fermentation / Re: House Yeast
« on: February 24, 2014, 11:35:29 AM »
...The well-isolated round colonies on the plates shown above are known as single-cell isolates.  They are all the offspring of single yeast cells; therefore, they are pure yeast cultures. Emil Christian Hansen pioneered single-cell isolation at Carlsberg Laboratory....

Thank you, I really appreciate the pics and detailed explanations.  Thought about getting into this but nowhere to this level.

65
Yeast and Fermentation / Re: Brett gear
« on: February 24, 2014, 11:18:03 AM »

Here is the line I bought for my filler.  It's been working great for my regular beers thus far.  Silicone and can handle up to 20psi... Which is about double what I'm usually bottling at.
http://www.mcmaster.com/#3038k14/=qu19fj

Thanks for the link!

66
Kegging and Bottling / Re: Pretty sure I like flat AIPA
« on: February 21, 2014, 02:52:33 PM »
I think you guys aren't pouring hard enough. I'm not a huge fan of excess fizz in my hoppy brews, but that carbonation does a world of good when it comes to releasing hop aroma. I just pour it extra hard to kick out the extra carbonation.

Agreed.  I usually keep a lower carb level in my ipa keg, but dispense it after a CO2 feed so that it comes galloping out, leaving a creamy head sitting on top.  Lovely.

67
Equipment and Software / Re: All Grain setup
« on: February 21, 2014, 02:36:51 PM »

Maybe OP thinks we are trying to sell him something? Just click on the link. It's instructions on how to batch sparge using a home made cooler. Faster, cheaper method than what you are going to find on More Beer. I mean, you can certainly spend the money and still batch sparge on whatever you buy. And maybe you just have some extra money you want to spend. I get that, I love to spend money sometimes too. But at least check it out.

No, OP doesn't think that! I'm just leery of using any plastic with hot liquids. Considering the cooler companies tell you not to, I'd rather go SS.

I agree with you.

Though we're still far from a consensus on the safety of plastics (with so many different formulations), I think there are very legitimate concerns to consider with regard to heating plastics that are not formulated/tested for those temps. 

Even prior to any real-world usage or heating at all, studies have found that compounds released are absorbed into our bodies and can impact our endocrine systems.  Some of these compounds mimic estrogen and there are still a lot of unknowns regarding how people are actually affected by these chemicals.

I don't know about the rest of you, but I'm not looking for any increase in the man-boobs department.

We can all debate the effect on the human body of these compounds, but what's need are more long-term studies.  What is pretty established is that you're sucking down plastic when you consume liquids that come into contact, especially at warmer temps.

Easy taste test: pour some water out of a non-refillable water jug into a glass.  Don't need much of a trained palate to taste the plastic.

68
Kegging and Bottling / Re: Pretty sure I like flat AIPA
« on: February 21, 2014, 11:27:40 AM »
Is there a way to maintain different carbonation levels in only certain kegs or do I have to get a whole new regulator? 
Is there another way to do it?

I definitely think you can charge up selectively your dispensing kegs to maintain your desired carb levels.

I could never find the last leak in my system with its hundred points of contact and I got really tired of finding my tank empty.  Two regulators each with gas lines split to each fridge, always connected and valve-open to 9+ kegs seemed more hassle than it was worth.

Finally I just shut off the gas and let the existing pressure dispense my pours.  When a line began to slow or carbonation began to lesson I would open the valve for an appropriate charge.

This sanity and money saving change came with a surprise benefit.  I began to experience different beers styles through different carbonation levels and just as importantly, the same beer at different carbonation levels.

You get a keen sense of how much and how often you need to carb up for what it is you're after in each beer.

69
Kegging and Bottling / Re: Taking it from the top (of the keg)
« on: February 07, 2014, 06:54:11 PM »

70
Kegging and Bottling / Taking it from the top (of the keg)
« on: February 07, 2014, 06:45:55 PM »
Interesting for those with a scarcity of time or patience...though I don't feel the need to get one.

Maybe this would be ideal for kegs which will be moved to and fro events or otherwise disturbed.

http://www.williamsbrewing.com/CLEAR-BEER-DRAUGHT-SYSTEM-P3612C237.aspx

Now all we need is some sensor in that floating contraption that ascertains the volume and wifi's it to your tap app.

I just love the future.

71
Ingredients / Re: Bulk supplies
« on: February 02, 2014, 04:20:57 PM »
If you're really nutty (like me) you can order a few ice packs to accompany your hops -- ice packs that online retailers use for yeast shipments.  In my mind, takes the edge off.

Don't know if any hop suppliers give that option.

72
Just the first few results I found for it. I actually ordered from homebrew stuff from Amazon on 9/12/12

Hmm none of my links posted... basically amazon, adventures in homebrewing, etc...

Just Google "stainless carbonation cap"

The one from homebrewstuff comes up on amazon for $20.  Can't tell if it's as disassemblable (sorry bad word choice) as the one from williams.  Williams is priced better ($14 now though out of stock) and all components are replaceable.

73
Ingredients / Re: If you had to choose only 3...
« on: February 02, 2014, 04:01:49 PM »
Keeping i mind that my choices are influenced by a) if there is an organic option and b) trying to minimize the total distance traveled by my ingredients:

1) GW either CA Select or WA Select (the WA actually travels less than the CA for me because although it's grown here in CA it is malted up in WA soooo)
2)Gambrinus pils
3)Gambrinus 10L Munich

My soon to be list exactly.  Using up the last of my OG Gamb Pale to be replaced by OG GW WA select.

Just need to stop by Seven Bridges in Santa Cruz for 50# while ostensibly visiting family.

74
General Homebrew Discussion / Re: My latest disaster
« on: February 02, 2014, 11:29:24 AM »
Happened on the cereal mash for my wit, but I don't think the scorching was as bad.  Didn't show up in the beer thankfully.

Your beer's still in fermenter it sounds like.  If so, I'm trying to think of an addition that might help improve the flavor.

75
And...they are out of stock already.  This will be popular, as it sounds like it may outperform the plastic one, though I have few complaints with it as long as the soda bottle threads are well intact!  The silicone gasket on the stainless model is going to help with sealing tightly.

If it comes down to the soda threads maybe I'll just quick wrap them in plumber's tape to have all the bases covered.  When they come back in stock, that is.

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